This pulled pork makes an easy main dish or week night dinner with the slow cooker doing all the work. It’s incredibly versatile – use it for a sandwich, pulled pork tacos, an Asian bowl with Sriracha mayo, in ramen, or in a salad.
Variations
Meat – This recipe has turned out well using bone-in or boneless pork shoulder.
Salt – I use kosher salt. If you are using table salt, decrease the amount to about 2 teaspoons. You can always season it more after cooking.
Tips
Reheating – The best way to reheat the pork is in a skillet on a stove top. It will warm through nicely and even get slightly crispy.
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Tender Slow Cooker Pulled Pork
A versatile meat for a main course that let's your slow cooker do all the work.
Servings: 10 servings
Ingredients
- 3 pounds pork shoulder or pork butt
- 1 tablespoon kosher salt
- pepper
Instructions
- Season the pork with salt, pepper, and any other seasonings (garlic, onion powder, cayenne).
- Place it in the slow cooker
- Cover with the lid and cook on low for about 5-6 hours. The internal temperature should read about 200°F.
- When the pork is done cooking, remove it to a cutting board and let it sit for 20 minutes before shredding it. I like to use 2 forks to shred the meat.
- Transfer to a large bowl. Take 3-4 tablespoons of the leftover liquid to add to the pork and toss well.
- Serve immediately.
Notes
This pork will keep in an airtight container for up to 3-4 days.
The best way to reheat is with a skillet on a stovetop.
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